Cranberry-Cherry Pound Cake Bars

 

3/4

cup butter or margarine, softened

1/2

cup granulated sugar

1/2

teaspoon vanilla

1 1/2

cups Gold Medal® all-purpose flour

1/2

cup butter or margarine, softened

1

cup granulated sugar

1/4

teaspoon almond extract

2

eggs

1 2/3

cups Gold Medal® all-purpose flour

1/4

teaspoon baking powder

1/4

teaspoon baking soda

1/4

cup cranberry juice

1/4

cup whipping cream

1

bag (5 oz) whole dried cherries (about 1 cup)

1

cup sweetened dried cranberries

1

cup powdered sugar

2

tablespoons cranberry juice

• 1 Heat oven to 350°F. Lightly spray 13x9-inch pan with cooking spray. In medium bowl, beat 3/4 cup butter, 1/2 cup granulated sugar and the vanilla with electric mixer on medium speed until well blended. On low speed, beat in 1 1/2 cups flour until soft dough forms. Press dough in bottom of pan.
• 2 In large bowl, beat 1/2 cup butter, 1 cup granulated sugar and the almond extract on medium speed until well blended. Beat in eggs, one at a time, until creamy. On low speed, beat in 1 2/3 cups flour, the baking powder and baking soda. Beat in 1/4 cup juice and the cream. Fold in cherries and cranberries. Spread over crust.
• 3 Bake 45 to 50 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool completely, about 2 hours.
• 4 In small bowl, beat glaze ingredients with wire whisk until smooth; drizzle over bars. Let stand about 10 minutes or until glaze is set. Run table knife around edges of bars to loosen. For bars, cut into 6 rows by 4 rows, using serrated knife.